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Healthyish Mexican Corn Chowder
Healthyish Mexican Corn Chowder
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 2 zucchini, diced
  • 1 tbsp cumin
  • 1 tsp chili powder
  • salt
  • 22 oz frozen corn (about 3 cups)
  • 2 tbsp all purpose flour
  • 1 qt vegetable broth
  • ½ cup half and half
  • red pepper flakes for serving
  1. In a large soup pot, add the olive oil over medium high heat. Add the onion, bell pepper, carrot, and zucchini. Cook, stirring frequently, for ten minutes, until vegetables are softened. Add the cumin and chili powder and stir, cooking for one minute. Add the corn, flour, and half the broth and stir. Add a few pinches of salt. Add the remaining broth and bring to a boil. Turn down to low and simmer for 10 minutes.
  2. Use an immersion blender to puree just a quarter of the soup. If you don't have one, use a blender and carefully add two cups of the soup. Use a kitchen towel over the vent hole and pulse until it's a coarse blend. Pour back into the soup.
  3. Add the half and half and simmer for three more minutes. Serve topped with red pepper flakes. (optional)
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/05/02/healthyish-mexican-corn-chowder/